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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Creamy eggs, mushrooms and Black Forest ham wrapped in puff pastry. Play around with your own combos for the filling - try different cheeses, vegetables and herbs. From the March, 2009 Ladies' Home Journal magazine. Note: Time does not include 15 minute chill time. Ingredients:
2 tablespoons olive oil |
2 cups sliced mushrooms (6 oz.) |
1/2 teaspoon kosher salt |
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme |
1 cup grated fontina cheese (4 oz.) |
2 large eggs |
1/8 teaspoon ground black pepper |
1 sheet puff pastry, thawed if frozen |
4 ounces black forest ham, sliced |
Directions:
1. Heat oven to 375° F with rack in lower third. Line a baking sheet with parchment paper.
2. In a medium skillet, heat olive oil; add mushrooms and saute until golden. Add 1/4 teaspoon salt and thyme and set aside.
3. In a bowl, mix together the cheese, 1 egg, 1/4 tsp salt and pepper. Roll pastry on a floured surface into an 11 x 11 square and place on prepared baking sheet. Place a layer of ham on one half of the dough, leaving a 1-inch border of pastry. Add mushrooms, egg mixture and another layer of ham.
4. Lightly beat remaining egg and brush border of pastry. Fold dough over filling and press to seal edges. Chill 20 minutes or freeze for 10 minutes.
5. Trim edges and brush entire pastry with beaten egg. Cut 3 vents in top of pastry. Bake, rotating once, until crust is golden brown and puffed, 35 to 40 minutes. Transfer turnover on parchment to a wire rack and cool 10 to 15 minutes. Serve warm or at room temperature.
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